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Rachael Ray's 30-Minute Healthy Recipes

Spring Garden & Stuffing Casserole


* 1 (8 oz) pkg. cream cheese, softened
* 1/3 cup milk
* 1/3 cup fresh Parmesan cheese, grated
* 1 tsp basil
* 6 ounces baby carrots, sliced lengthwise
* 8 ounces sugar snap peas
* 8 ounces fresh asparagus, cut into 1 in. pieces
* 1 red pepper, chopped
* 1 (6 oz) pkg. stuffing mix for chicken


1. Turn oven to 350. Generously spray a large baking dish with a non stick cooking spray.
2. In a microwave safe bowl stir together the cream cheese and milk.
3. Microwave on high for 30 seconds, stir and microwave for another 30 seconds, remove and continue to stir until smooth.
4. Blend the Parmesan cheese and basil into the cream cheese mixture.
5. Into a separate large bowl, put all the vegetables, add cream cheese mixture and stir until completely covered.
6. Place the vegetable mixture into the baking dish.
7. Prepare the stuffing using the directions on package.
8. Spread the prepared stuffing over the top of the vegetables in baking dish.
9. Bake uncovered in preheated 350 degree oven for 35 to 40 minutes or until golden brown on top and edges.


Springtime means the earliest vegetables are starting to come up. Things like asparagus will be available at the farmers market along with real baby carrots and snap peas. Put them all together in a creamy cheesy sauce and cover with crunchy stuffing and you won't have anyone refusing this vegetable dish... even the kids!

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